Biga Pizza Dough Recipe

A light and fluffy pizza using the traditional Italian Biga method

4.21 from 53 votes

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Prep Time 2 d 8 hrs

Cook Time 2 mins

Total Time 2 d 8 hrs 2 mins

Course Pizza

Cuisine Italian

Servings pizzas

Calories 542 kcal

Ingredients

For the Biga

600 g Tipo 00 flour
300 g Water
3 g Fresh yeast

For the main dough

1 batch Biga (903g)
100 g Water
15 g Sea salt

Instructions

Making the Biga

Mix 50g of the water with the yeast.
Fill a large container with the flour.
Slowly pour in the water and yeast mixture.
Shake the plastic container to mix everything together.
Let it rest for one hour at room temperature with a plastic wrap on top.
Put it in the fridge and let it ferment for another 48 hours.

Making the main dough

One hour before you start making the dough, remove your Biga dough from the fridge.
In the container with the dough, add the water and the salt.
Mix everything together and let it ferment at room temperature for at least six hours.
Divide into 250g pieces and form into balls.
Before you stretch them, let them rest for two hours.

Nutrition

Calories: 542kcalCarbohydrates: 109gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1458mgPotassium: 155mgFiber: 4gSugar: 1gVitamin A: 3IUCalcium: 24mgIron: 1mg